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Unread 02-24-2013, 09:42 PM   #1
Gore
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Default Carne seca doughnuts anyone?

I normally don't cross-post in the regular forum. Actually, I normally don't cook for Q-Talk at all unless someone decided to make a cooking show out of it. I'm wondering why that didn't happen this time. Anyway, this was just too goofy not to share here. For some reason I got very lucky and my wife picked up a chuckie to make some carne seca. I love carne seca, but it is very hard to find here. We haven't adjusted the recipe to this yet, so don't be too shocked. The recipe begins with a good boiling. This is a Pitmaster T type of Texas boil with lots of spices that get infused into the beef. After a couple hours, we take it out.



and shred it by hand.



This is mixed with two cups of the juice that we created from the boil and again reduced, then spread on a cookie sheet



This is mixed with salt, chile powder and put into the smoker to give it some smoke and dry it out.



After a few stirrings, we end up with something that is heavenly.



I absolutely love carne seca chimichangas, and this was a super treat. I'll just show the pics, cause it's pretty self-explanatory:









Now that was one of the best chimichangas I've ever had, but that's not the full story because with all that hot oil about someone decided to make some doughnuts.







Maple-frosted and coconut were the two favorites, mmmmmmm



Those were yummy



But where's the fun in that when you have carne seca just waiting to be explored. So, aside from the traditional doughnuts, we feasted on these carne-seca doughnuts (TD pic below):



Yes, I did say carne-seca doughnuts. The frosting is made of Sweet Baby Rays and Sriracha. We added a bit of powdered sugar so the frosting would set. I know most of you like sprinkles, and what better sprinkles than BACON.
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Unread 02-24-2013, 09:45 PM   #2
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I think I love you.

Actually I think I love ecode.
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Unread 02-24-2013, 09:48 PM   #3
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The doughnuts look awesome! I saw no pic of the carne ones,just a blank.

They are there now.????
Not sure whut happened.

Last edited by Hoss; 02-24-2013 at 10:31 PM..
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Unread 02-24-2013, 09:55 PM   #4
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I'm gonna pass on the donuts but not on the carne seca!
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Unread 02-24-2013, 09:56 PM   #5
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Quote:
Originally Posted by Hoss View Post
The doughnuts look awesome! I saw no pic of the carne ones,just a blank.
That's funny. They're all together in the same account and it shows up for me.
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Unread 02-24-2013, 10:04 PM   #6
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That is a hell of a dinner and dessert
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Unread 02-24-2013, 10:05 PM   #7
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I have a word for this PORK-A-LICIOUS!!!!
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Unread 02-24-2013, 10:08 PM   #8
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Sick, you're just sick! Send me donuts so I can forget this ever happened
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Unread 02-24-2013, 10:08 PM   #9
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i don't even know where to start with the accolades... I'm speechless. one of the best goshdarn cooks I've ever seen here.
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Unread 02-24-2013, 10:09 PM   #10
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It's all showing up for me.

How 'bout the spice bill for the boil?

Needless to say I'm hungry.
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Unread 02-24-2013, 10:09 PM   #11
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I have a fix on were you live and after this fiasco............I am following you home..........better bolt the fridge door shut.better yet weld it shut...........
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Unread 02-24-2013, 10:14 PM   #12
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I like mixing heat and sweet. And, the carne seca chimichangas look like something my doctor would NOT approve of, therefore, I want one.

I love a good. fresh donut, too, but not with coconut. Maple works!

I also notice that we own some of the same major cookware. Wow, two smart people and an art major with the same pots and pans. That's gotta sting, a little.

CD
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Unread 02-24-2013, 10:15 PM   #13
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I can't wait to stack some of those!
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Unread 02-24-2013, 10:20 PM   #14
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Quote:
Originally Posted by 1MoreFord View Post
It's all showing up for me.

How 'bout the spice bill for the boil?

Needless to say I'm hungry.
ten cloves of sliced garlic,
3 tbsp vinegar to help break down
1 tbsp salt
1 tbsp black pepper
1 tbsp NM chile powder
8 cups water

Ingredients are approximate -- we generally add more.

We actually save the leftover water as a base to make enchilada sauce

After pulling and reducing, the meat is seasoned with
lime juice (one lime)
salt
pepper
NM chile powder

then it is dried out on the smoker, 275* for about an hour or so, mixing occasionally.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
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Unread 02-24-2013, 10:32 PM   #15
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Wow! those all look good! even the meat donuts!
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